Greek Pasta Salad with Shrimp and Olives

Greek Pasta Salad with Shrimp and Olives

Ingredients:

3/4 pound tomatoes, chopped

1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled

1/2 cup olive oil

1/2 cup chopped pitted black olives (preferably brine-cured)

1/4 cup fresh lemon juice 

1 teaspoon dried thyme

6 green onions, chopped
1-2 large garlic cloves, chopped

3/4 pound linguine or other pasta, freshly cooked

3/4 pound cooked medium shrimp

Directions:

1. Mix first 10 ingredients in large bowl.
2. Add linguine and shrimp and toss to blend.
3. Season salad to taste with salt and pepper.
(Can be prepared 30 minutes ahead. Let stand at room temperature.)

The BEST Carrot Cake with Lemon Cream Cheese Frosting

I've made this recipe twice in 4 days now since it is so delicious! The women at the first party were also going to be at the second party and they requested the carrot cake again - it got eaten even faster the second time!

Carrot Cake with Cream Cheese Lemon Zest Frosting

Ingredients:

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/2 cup applesauce
3/4 cup canola oil
4 large eggs
3 cups grated carrots - 4 or 5 carrots
1 1/4 cups coarsely chopped pecans or walnuts
1 Tablespoon grated fresh ginger

Directions:

1. Preheat oven to 350 degrees
2. Butter two 9 inch diameter cake pans, line the bottom of the pans with parchment paper, butter the paper, flour the inside of the pans and tap out the excess.
3. Whisk flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves in a medium bowl.
4. Whisk sugar, oil, applesauce in a large bowl and whisk in eggs, one at a time.
5. Add flour mixture and stir until blended.
6. Stir in carrots, nuts and grated ginger.
7. Divide batter between prepared pans and bake until tester inserted in the middle comes out clean - about 40 minutes - less in a convection oven.
8. Cool cakes in pans 15 minutes, turn out onto racks, peel off parchment paper, cool completely.

Cream Cheese Lemon Zest Frosting

Ingredients:

Three - 8 ounce packages cream cheese - at room temperature
2 sticks (1 cup or 8 ounces) unsalted butter at room temperature
1 teaspoon grated lemon zest
1 1/2 Tablespoons lemon juice
1 Tablespoon good vanilla extract
3 cups powdered sugar - sifted

Directions:

1. In a standing mixer whip the cream cheese and butter on medium high until combined and airy - about 2 minutes.
2. Mix in lemon zest, lemon juice, and vanilla.
3. Sift the powdered sugar and add slowly to mixer on low speed - try to keep it in the bowl!
4. Scrape down the sides of the bowl and mix until all combined.
5. If frosting is too soft, mix in some more sugar and refrigerate until you need to use it.

Assembly:

1. Cut each layer of the cake in half horizontally with a long serrated knife.
2. Lay the first layer on the cake plate, top with 1/2 cup icing spread to the edge. Top with second layer, spread icing and repeat with 3rd and 4th layers.
3. Cover top and sides of the cake with icing and refrigerate until serving.

Happy St. Patricks Day!

In honor of our friend St. Patrick I thought I would post. This is a really good and easy recipe for corned beef.

Corned Beef and Cabbage

Ingredients:

One 3 pound corned beef flat cut brisket, in brine
Water to cover in pan
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice
2 whole cloves
½ head green cabbage cut into wedges
8 small new potatoes (about 1 ¼ pounds) halved
4 carrots, cut into chunks
Freshly ground black pepper

Directions:

1. Preheat the oven to 325 degrees.
2. Place the corned beef in a colander in the sink and rinse well.
3. Place the corned beef in a large dutch oven with a tight-fitting lid.
4. Add the water to cover, bay leaves, peppercorns, allspice and cloves.
5. Bring to a boil, uncovered and skim off any scum that rises to the surface.
6. Cover the pan and transfer to the oven, braise until very tender, about 3 to 3 ½ hours.
7. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
8. Add the cabbage, potatoes, and carrots to the cooking liquid and bring to a boil.
9. Lower the heat and simmer until vegetables are tender – about 20 minutes.
10. Using a slotted spoon – remove the vegetables from the liquid and transfer them to a large platter.
11. Slice the corned beef across the grain in thin slices and arrange on platter with vegetables.
12. Ladle some of the hot cooking liquid over the corned beef and season with pepper.
13. Serve immediately with stone ground mustard or horseradish sauce.

Grilled Pork Chops with Anise seed Rub and Mango Salsa

Here's the link on epicurious.com to this recipe. CLICK HERE

It is delicious! I chopped the mango salsa instead of pureeing it - thought it might be a tad babyfood-esque if it was just mush! Also - reduce the salt in the mango mixture!!

Quatre Epices Braised Beef and Onions

This dish is EASY and delicious!

Quatre Epices Braised Beef and Onions

2 1/2 pound boneless beef chuck roast
1 teaspoon cinnamon
2 teaspoons allspice
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon black pepper
1 teaspoon salt (kosher preferably)
1 1/2 pounds onions - about 6 onions - halved then sliced into half moons
4 large garlic cloves, finely chopped

HEAVY DUTY ALUMINUM FOIL - or dutch oven with tightly fitting lid

Directions:
1. Preheat oven to 400 degrees and place rack in middle of the oven.
2. Pat meat dry.
3. Stir together cinnamon, allspice, cloves, nutmeg, salt and pepper in a small bowl and rub all over meat.
4. Spread half of the onions and half of the garlic in a 13 x 9 inch roasting pan, arrange meat on top and spread remaining onions and garlic over the top.
5. Cover pan tightly with foil and roast, turning meat over after 1 hour, until meat is very tender - about 2 1/2 hours total. Make sure to recover tightly after turning meat or all of the juices will evaporate.
6. To serve, slice meat across the grain and place on platter with onions and pan juices poured on top.
7. Served with mashed potatoes and roasted carrots - delicious!!

NOTE: Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350 degree oven for 30-40 minutes.

Serves 4-6

Risotto con Parmigiano-Reggiano

Parmesan Risottto

Ingredients:
5 cups canned chicken broth - heated to a simmer
1/3 cup dry white wine such as Pinot Grigio - warmed
1/2 stick (4T) no salt butter
1 1/2 cups finely chopped onion
1 clove garlic - minced
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 Tablespoons chopped parsley

Directions:

1. Bring broth to a boil, reduce heat to low and cover saucepan.
2. Melt 2 Tablespoons butter over medium low heat.
3. Add onion and saute until tender and not brown about 12 minutes.
4. Add minced garlic and continue to saute for 1-2 minutes more.
5. Increase heat to medium, add rice and stir for 1 minute.
6. Add 1 1/2 cups warm broth. Boil gently stirring frequently until broth is absorbed.
7. Add another 1 cup broth and stir until broth is absorbed.
8. Add remaining broth and wine, 1/2 cup at a time, allowing liquid to be absorbed before adding more. Continue stirring.
9. Continue stirring until rice is tender and mixture is creamy, about 25 minutes.
10. Remove from heat, stir in 2 Tablespoons butter, 1 cup Parmesan season with salt and pepper.
11. Cover pan and allow to sit, off of the heat, for 2 minutes before serving.
12. Garnish with chopped parsley to serve.

Serves 4-6

The Best Seared Tuna Ever

Yes, that's right, the best. In fact, if you prefer (or just can't wait), this marinade can also be used for sushi. Either way, it's delicious.


Ingredients:

* 2 big handfuls fresh cilantro leaves, finely chopped
* 1 teaspoon grated fresh ginger
* 1 garlic clove, grated
* 2 limes, juiced
* 2 tablespoons soy sauce
* Sea salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil

* 1 (6-ounce) block sushi-quality tuna per person
* 1 ripe avocado, halved, peeled, pitted, and sliced


Instructions:

To make the marinade, combine the cilantro, ginger, garlic, lime juice, soy sauce, salt and pepper, and olive oil in a bowl. Whisk.

Slice the tuna and brush it with marinade. Let sit for 5-10 minutes.

Lightly sear the marinaded tuna in a pan or on the grill, then remove from heat and add any remaining marinade.

Serve with sliced avocado.